Winter still hasn't left us in Sydney so a nice soup was going to work wonders to keep the chills away. This soup is a bit fancy, the soup itself isn't too exciting, but it has a spiced butter that you add to it. Once it melts in the flavour is amazing! One to try if you want to impress your friends as it's really quite easy to make.
Ingredients
Soup
300g yellow split peas
1 onion, roughly chopped
2 sprigs of mint, roughly chopped
1 liter of veg stock
Spiced Butter
50g butter
2 Spring/green onions - chopped
2 cloves garlic - crushed
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground chilli
Small bunch of mint - chopped
Small bunch coriander - chopped
Soak the split peas over night to soften them up, drain and rinse before using. Cut up the onion and fry until soft, once it's cooked add the split peas and stock and bring to the boil. Add the mint and turn down to a simmer. Cook until the split peas are soft, then blend with a hand blender.
Set the butter to one side until it has softened. Add in all the ingredients and mix till fully combined. Place on cling wrap and roll into a sausage shape. Wrap up then place in fridge till firm.
Serve the soup with a nice slice of the butter in it, stir till the butter melts and then scoff it down quickly!
Serves 4
Original recipe from River Cottage
Ingredients
Soup
300g yellow split peas
1 onion, roughly chopped
2 sprigs of mint, roughly chopped
1 liter of veg stock
Spiced Butter
50g butter
2 Spring/green onions - chopped
2 cloves garlic - crushed
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground chilli
Small bunch of mint - chopped
Small bunch coriander - chopped
Soak the split peas over night to soften them up, drain and rinse before using. Cut up the onion and fry until soft, once it's cooked add the split peas and stock and bring to the boil. Add the mint and turn down to a simmer. Cook until the split peas are soft, then blend with a hand blender.
Set the butter to one side until it has softened. Add in all the ingredients and mix till fully combined. Place on cling wrap and roll into a sausage shape. Wrap up then place in fridge till firm.
Serve the soup with a nice slice of the butter in it, stir till the butter melts and then scoff it down quickly!
Serves 4
Original recipe from River Cottage